Easy and Delicious Tuna Poke Bowl Recipe

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If there’s one thing that I pretty much constantly crave its sushi. I love sushi rolls, bowls, sashimi. I love it all. I have honestly thought: If I were to eat one thing for the rest of my life… It may be a poke bowl. So since I love poke bowls so much, and right now my husband and I have decided to be a little spending ban (mainly restricting how much we dine out since that can be a pricey habit to have!), we decided to make our own poke bowl at home.

Poke Bowls are so full of flavour and so delicious – and they can easily be changed and altered to include new ingredients and flavours. Not feeling mango? Try Pineapple in it. Not into having tuna / want a vegan or vegetarian option? Add Tofu instead. The possibilities are endless.

Easy and Delicious Tuna Poke Bowl Recipe



Sashimi Grade Tuna
1 Cup Rice
1 Mango
1/2 Sweet Onion
Red Wine Vinegar (free pour)
1 Jalapeno
1/2 Cucumber
A handful of cherry tomatoes
Green onion
Sesame Seeds
1 Avocado
Siracha (optional)

Marinate Sauce / Dish Sauce:

1 Tsp Sesame Oil
1/2 cup Soy Sauce
1 tablespoon Rice Wine Vinegar
A thumb of ginger (minced)
A small splash of lime juice


To get started, you will want to defrost your tuna. If it is already defrosted, then cut up into cubes.

Place the cubed tuna into a bowl of your marinate sauce: sesame oil, soy sauce, rice wine vinegar, ginger (minced), and lime juice.

During the time your tuna is defrosting, you’re going to also want to soak your onion mixture. Cut up a full onion in long slices. Then cut up 1 full jalapeno. Put this mixture into a bowl and add in Red Wine Vinegar. You’ll want the onion and jalapeno slices to be completely submerged in the vinegar. Soak them for a few hours to get the onions pickled and spicy! (yum!)

When your tuna has marinated for 30 – 60 minutes, then you can start your rice. We used white rice in our poke bowl, but you can use brown in this bowl as well if you prefer. To make our rice, we just use the 1:1 rule for rice to water, and we added in a splash of rice wine vinegar.

Now let’s get dicing! Cut up your cucumber, mango, avocado and tomato.

Allow rice to cool.

Then, when your tuna is ready, cut into cubes.

For the dressing, mix 1/2 cup of soya sauce, 1 tablespoon of rice wine vinegar, and sesame oil together.

Now it’s time to begin plating. First, add your rice to your bowl, then the tuna, and then the cucumber, mango, avocado, and tomato. Add in your onion mix, your sauce, and some green onion. If you want some extra zest, add a slice of lime and squeeze overtop. To complete, sprinkle some sesame seeds over your poke bowl.  **If you want some spice, add-on siracha.

Serves: 6


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